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Croutons with ricotta, figs and honey


20 minutes


1 h 45


36 appetizers

Croutons with ricotta, figs and honey
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300 ml (1 1/4 cups) water
1 Earl Grey tea bag
375 ml (1 1/2 cups) dried figs
30 ml (2 tbsp.) grapeseed oil
1 small onion, minced
100 ml (2/5 cup) honey
200 ml (4/5 cup) sherry vinegar
2 cloves
2.5 ml (1/2 tsp.) ground ginger
1 ml (1/4 tsp.) ground nutmeg
Salt and freshly ground black pepper
1 or half a load of nut bread (or other bread) 310 ml (1 1/4 cups) ricotta cheese
9 fresh figs
400 g (13 oz.) prosciutto, thinly sliced
A few baby arugula leaves



  1. Bring the water to a boil in a saucepan. Turn off the heat.
  2. Add the tea bag and infuse for 2 minutes.
  3. Remove the tea bag and add the dried figs.
  4. Soak the figs for about 15 minutes.
  5. Remove and set aside to cool. Reserve the water.
  6. Cut the figs into 1 cm (1/3 in.) pieces and reserve.
  7. In a saucepan, heat the oil over medium heat.
  8. Cook the onion for 3 to 4 minutes.
  9. Add 45 ml (3 tbsp.) of the reserved water and cook for 10 minutes.
  10. Add the honey, vinegar, cloves, ginger, nutmeg, salt and pepper.
  11. Cook over very low heat for 1 hour 30 minutes, stirring occasionally.
  12. Set aside to cool.



  1. Preheat the oven to 200°C (400°F).
  2. Cut the bread into 1 cm (1/3 in.) slices.
  3. Place the bread on a baking sheet and toast in the oven for 1 to 2 minutes on each side.
  4. Set aside to cool.


  1. Place the ricotta cheese in a bowl.
  2. Add the cooled chutney and mix well.
  3. Taste and adjust the seasoning. Set aside.
  4. Cut the fresh figs into quarters.
  5. Cut the prosciutto slices in half lengthwise.
  6. Wrap each piece of fig with the prosciutto.
  7. Place 1 or 2 arugula leaves on each crouton.
  8. Add a small amount of the ricotta and chutney mixture.
  9. Garnish with the fig quarters wrapped in prosciutto.
  10. Serve the croutons at cocktail hour.


You can make the bread slices any shape you desire by using a cookie cutter.

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